Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, pumpkin and coconut layered cake (kuih talam). One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Pumpkin and Coconut Layered Cake (Kuih Talam) is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Pumpkin and Coconut Layered Cake (Kuih Talam) is something that I have loved my whole life.

Moist Pumpkin Cake Meets Chocolate Chips and Sticky Caramel Sauce. Kuih talam is a Southeast Asian cake that is very popular in the region. This recipe replaces some of the traditional flours to make the cake gluten-free.

To get started with this recipe, we must prepare a few components. You can have pumpkin and coconut layered cake (kuih talam) using 18 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Pumpkin and Coconut Layered Cake (Kuih Talam):

1. Take For Bottom Layer:
2. Make ready 1 kg (2.2Ib/35.2oz) pumpkin flesh - cut into 1 to 2 inch pieces
3. Get 135 g (4.8 oz) rice flour
4. Prepare 50 g (1.8 oz) tapioca flour
5. Take 3 tablespoons agave syrup
6. Make ready 2 teaspoons vanilla extract
7. Get 160 ml coconut milk
8. Make ready For Top Layer:
9. Get 100 g (3.5 oz) rice flour
10. Prepare 50 g (1.8 oz) tapioca flour
11. Make ready 100 g (3.5 oz) desiccated coconut
12. Get 400 ml coconut milk
13. Make ready 3 tablespoons agave syrup
14. Get 1 teaspoons vanilla extract
15. Make ready 1 cup (250 ml) water
16. Make ready 1/4 teaspoon salt
17. Prepare Equipment:
18. Prepare 8 inch deep square cake pan

The frozen coconut milk was thawed at room temperature and I blended it so the texture would not be too gritty. Adapted from Daphne Goh and Chef Foo Hai May. Try to make this cake the night before so that the cake has ample time to cool completely before cutting. This will allow cutting of the cake to be neat and easy.

Steps to make Pumpkin and Coconut Layered Cake (Kuih Talam):

1. For Bottom Layer: - Heat up a large wok half filled with water, place a large plate over a steaming rack in the wok and add all the pumpkin pieces. Cover with lid and steam on medium heat for 10 minutes or until all the pumpkin pieces are soft. - - Remove plate and place all the pumpkins in a large bowl, mash well with a potato masher. - - In another large bowl, mix the rice flour and tapioca flour with a whisk. Then add in the coconut milk, agave syrup and vanilla extract, whisk and mix well.
2. For Bottom Layer: - Follow by adding all the mashed pumpkin into the flour mixture in step 3. Whisk until all the ingredients are well combined. - - Line the bottom of an 8 inch square cake pan with baking/parchment paper. Pour the pumpkin mixture in step 4 into the cake pan. - - Heat up the wok half filled with water again, bring to a boil. Place the cake pan onto the steaming rack. Cover with lid and steam on medium heat for 25 minutes.
3. For Top Layer: - Mix all the rice flour, tapioca flour and desiccated coconut in a large bowl, whisk and mix well. - - Then add in all the coconut milk, agave syrup, vanilla extract, water and salt. Whisk all the ingredients together until well combined. - - Pour the top layer mixture onto the top of the cooked pumpkin bottom layer in the cake pan. - - Cover with lid and steam for 30 minutes. Ensure that there is enough water in the wok. - - Cool and refrigerate for few hours or overnight before slicing.

This steamed pumpkin cake can be kept frozen for up to a month. Smoothen and level with a plastic spatula. Pour the topping layer over the cooked green layer. This pandan and coconut layered cakes or better known as Kuih Talam in Malaysia, is a popular afternoon snack and goes perfectly with coffee or tea. The top white layer is made with coconut milk, it is soft and slightly salty.

So that is going to wrap this up with this exceptional food pumpkin and coconut layered cake (kuih talam) recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!